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Lilly’s Table

 
 
Apricot Celery Salad
© Lillys-Table.com Photo of BLT
 

Tags: Dairy Free Nut Free Gluten-Free Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

BLT

from BLT with Apricot Celery Salad, the Week of July 14, 2013.
View the next recipe for this meal.

With only 5 ingredients, this sandwich highlights each flavor and skimping on one is not worth it. Start with your favorite bread (gluten-free is fine, too), only the ripest, freshest tomatoes, and thick bacon you know you will love. Even the mayo will show up in your mouth, but its main roll is to keep the bread from getting soggy as the thin layer of fat creates a barrier against the drippy sweetness of the juiciest tomato slices you can find.

Ingredients

  • 2 slices bacon, thick cut if possible with more red then fat
  • 2 slices whole wheat bread, your favorite, including gluten-free
  • 1 tablespoon mayonnaise
  • 2 leaves lettuce, washed and dried well
  • 1 tomato, cut in slices

Serving Size: 1 Person

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Preparation Instructions

Start by cooking the bacon. On a grill pan, two slices cook nicely and the fat will drip in between leaving you with crispy bacon.

If you have a crowd of BLT eaters, make it in the oven, simply line a heavy baking sheet with metal wire racks. Lay the bacon on top. Bake at 375 for 10-15 minutes depending on thickness and desired crispiness. Take care when opening the oven as the hot fat can splatter.

To make the sandwich
Open up the two slices of whole wheat bread. Spread a thin layer of mayonnaise on to each slice. Lay a leaf of lettuce on each side, stack the tomato & bacon slices in the middle. Sandwich together and enjoy.